Oct 19, 2009

Saung (pronounced as song), is a very typical item in the Konkani cuisine. Its a spicy dish, bright red in color, great in taste and easy to make. Many different vegetables can be used to make Saung. This is a picture I took from what Mom had made back home.

What I have here today is of Breadfruit/Kadagi. For more on Breadfruit, see this post.

Ingredients

Kadagi/Breadfruit, cleaned & cut into small wedges - 4 cups

Onions, diced abt 1/2 inch size - 2 cups

Garlic, chopped - 5-6 cloves

Teppal/Sichuan peppers - 4-5

Tamarind pulp- from a marble sized ball

Red Chilli powder - 4 tsps or less

Haldi powder - a pinch

Salt - to taste

Oil

Method

- Mix the Tamarind pulp, salt, red chilli pwd, with very little water in a small bowl and keep aside.

- Heat about a tbsp of oil in a pan, add the onion and garlic and saute just till the onions are just transparent.

- Add the breadfruit pieces and just enough water to cook it. Once tender, add the turmeric pwd, and paste made with tamarind pulp. Slightly crush the Teppal pieces in little water and add it along with the water (abt 2 tsps) and the teppal pieces to the pan.

- Bring to a boil and then its done.

- Serve as a side with rice and dal or any other curry.

Note :

- The breadfruit slices cook very fast, so don't add too much water.- It should be a dry dish, so no water should be present when done.

Hi Maya! Always fascinated with something different in food…which is why I like coming here and seeing your konkani cuisine. I did not know that breadfruit is the most loved vegetable in konkan cuisine! like your breadfruit dish and must try it…I looked at your other breadfruit recipes and liked the fries called as phodis .